Forget the bag of Tostitos you’ve got stashed in the pantry,
pretties. These nachos call for a healthier scooper—a crisp, over-roasted
potato wedge…topped with all the usual suspects, of course! Pile on what suits
your fancy and leave off your dislikes, or add some other toppers to the list.
Make ‘em your own, but be prepared to share. Everyone’s gonna want to dig into
this delish dish.

1. Halve potatoes lengthwise, then cut into thick wedges of
uniform thickness. Transfer to a bowl. Add oil, paprika, garlic salt, oregano,
cayenne and freshly ground pepper to taste and toss until potatoes are well
coated.

2. Transfer potatoes to baking sheets, lining them up nicely
(do not let them touch). Bake in preheated oven, turning once or twice, for
about 30 minutes or until golden brown and cooked through.

3. Top potatoes with half the cheese, then beans, tomatoes,
green onions, olives and remaining cheese. Return to oven and bake for about 5
minutes or until cheese has melted (broil if necessary). Serve immediately.

Tasty note: If you have a favorite spice blend that you use for
chicken or ribs, use it to season the potatoes before roasting.